Spicy Lime and Pineapple Marinade

Course: Marinade, Sauce

Cuisine: American

Keyword: marinade, wing sauce

Prep Time: 15

Total Time: 15

Servings: recipe

Calories: 700kcal

Author: clevelandcooking

Get a kick out of this easy spicy lime and pineapple marinade for pork or chicken! Comes together in minutes! Great on the grill with chicken thighs or chicken wings!

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Ingredients

1 medium ripe peeled, cored, and sliced pineapple
4 seeded and chopped jalapenos optional
4 garlic cloves peeled and diced
2 cups of unsweetened pineapple juice
1 cup of fresh lime juice
2 tablespoons of grated lime zest
1/2 cup of fresh cilantro
2 teaspoons each of sea salt and cracked black pepper
5 tablespoons of honey

Instructions

Mix all ingredients thoroughly and refrigerate.

Notes

Can I make this marinade less spicy? Yes, absolutely! The spiciness in this recipe comes from the jalapeño. For a milder marinade, you can omit the jalapeño entirely, or remove the seeds and white membrane (where most of the heat resides) before dicing it.
What's the best way to get fresh pineapple juice for the marinade? You can easily extract fresh pineapple juice by mashing or processing half of a fresh pineapple, then pressing it through a strainer to collect the juice. Make sure to save as much juice as possible when slicing for rings too!
Can I use canned pineapple juice instead of fresh? While fresh pineapple is highly recommended for the best flavor and acidity, you can use unsweetened canned pineapple juice in a pinch. Adjust the amount to taste, as the intensity can vary.
How long should I marinate the chicken or pork? For optimal flavor, marinate chicken or pork for at least 30 minutes, but ideally 2 to 4 hours. You can marinate for up to 8 hours, but due to the acidity of the lime and pineapple, avoid marinating for much longer as it can start to break down the meat too much.
Is it safe to use leftover marinade for basting? Yes, it is safe to use leftover marinade for basting if it has been brought to a boil for at least 5 minutes to kill any bacteria from the raw meat. Alternatively, you can set aside half of the marinade before it touches raw meat, and use that portion for basting.

Nutrition